Tomatillo Posole - cooking recipe

Ingredients

3 tablespoons oil
1 cup sliced onion
4 ounces chopped green chilies
1 tablespoon minced garlic
1 tablespoon chopped shallot
2 1/2 cups chopped cooked chicken
30 ounces hominy, drained
3 1/2 cups chicken broth
16 ounces salsa verde (green salsa)
5 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon salt
Toppings of choice
shredded lettuce
cheese
chopped tomato
sour cream
chopped avocado
chopped onion
chopped cilantro

Preparation

In large pot, heat the oil over medium heat.
Add the onion and cook until it starts to soften.
Add the chilies, garlic, and shallot. Cook and stir for 2 minutes.
Add the chopped chicken and the chili powder, cumin and salt. STir to blend.
Add the hominy and broth. Bring to a boil, stirring occasionally.
Reduce heat to low, cover and simmer for about 10 minutes. Stir occasionally.
Remove cover, stir in the salsa, cover and simmer for 5 more minutes.
Serve with toppings of choice.